Burnt Cheese Taco (Recipe)

I have to admit, some of my most courageous experimentations in the kitchen have been fueled by a tipple or two. My partner likes to call this "drunk cooking" and finds it rather entertaining, all whilst he has a fire extinguisher at the ready (safety first!). At this point in my cooking repertoire, I would say that most of those prototypes have been quite delicious, even if I'm never able to recreate them.

Below is a simple guilty pleasure that only requires fridge basics, and is easy to create and recreate. I would, however, recommend sobriety the first time this is attempted.

Here's what you'll need:
3-4 ounces of a firm cheese of any type (cheddar, edam, swiss or Gruyere will all work)
1 egg (I prefer medium sized but any size will do)
Pinch of salt and pepper

Optional garnishes:
Pickled onions (any type of pickle will work)
Fresh herbs: cilantro, green onion, basil, tarragon (anything you like)
Dry herbs or spices
Salsa
Avocado
Chilies
Meat
More cheese
Etc.

Here's what you'll do:
- Take your egg out of the fridge and place on a plate or your counter where it won't roll away, grate your cheese and set these aside.
- Have a plate lined with a double layer of paper towel at the ready.
- Set a 6-inch skillet over medium heat with nothing in it. I prefer cast iron, but stick-resistant or stainless steel will work. If you are wary of possible sticking, feel free to use some non-stick cooking spray.
- Once the pan is sufficiently heated, add your grated cheese to the center of your pan and spread out as much or as little as you like. It will all ooze out on its own once it starts melting.
- Now wait. Do not touch the cheese or move it around.
- Once it becomes golden brown around the edges (about 2-3 minutes), turn the heat down to medium-low and crack your egg right in the middle on top of your cheese. Sprinkle with a pinch of salt and pepper, place a lid on the pan, and set your timer for 2 minutes. It's okay if you do not have a tight fitting lid. A loose cover is fine.
- Remove the lid after two minutes. If you like your egg more cooked, place the lid back over the pan  for another 1-2 minutes.
- Once your egg is cooked as you like, with the help of a butter knife or small spatula, lift the edge of the cheese, which should be fairly brown on the bottom at this point, slide a larger spatula underneath and remove the cheese with the egg and place onto the plate with the paper towel to drain the fat.
- As the cheese cools, it will firm up a bit. Feel free to lift the edges of the paper towel to help train the shape of your cheese, if you would like it more taco shaped.
- Once sufficiently cooled and drained, top with any optional garnish mentioned or not mentioned above. This is a very versatile vessel for anything or nothing.
- Enjoy!




This option is topped with pickled yellow onion, chili flakes and cilantro.

This option is topped with braised chicken in a Latin red chili sauce, pickled red onion, lime yogurt, corn and fresh cilantro.

Bamboo Steamer--Hayward (Chinese cuisine)

In the same space as a previous restaurant that I used to enjoy (24297 Hesperian Blvd.) is a new Asian establishment with a somewhat modern flair when it comes to presentation, but all tradition when it comes to flavor. The hybrid sports bar and dim sum house may take some getting used to, but the service and selection of beer and food make up for the atmospheric confusion.

The serving times of certain dishes are also a bit non-traditional, given that dim sum is usually served during brunch hours, which normally ends at 2pm. The flexibility of getting some of my favorite items at any time, however, might just make this my new favorite local place for an Asian breakfast-for-dinner option.

Here are some of the things I've enjoyed.



Kumquat Glazed Peking Duck. Served in a sesame pocket, this duck was tender and had a nice mix of savory and sweet. The sesame pocket was crisp and had a wonderful nutty aroma. The fresh crunch of cucumber and chinese chives gave it a nice balance.

Honey Glazed Barbecue Pork Puffs. Sweet and savory bits of pork were braised until soft, tossed in a honey glaze and then stuffed into flaky, buttery pieces of pastry dough. Three bites and I was left wanting more.

Shrimp and Pork Siew Mai. Nicely made dumplings with juicy pork and fresh shrimp. The pickled fish roe on the top gave it a nice sweet and briny balance. I will definitely order this again.

Tossed Noodle with Minced Pork and Garlic. Chewy hand-pulled wheat noodles were dressed tastefully with pork braised in a soy-based sauce, fresh cucumbers, shaved chinese chives and green onion. This was served with a small bowl of broth in case the porky sauce was too thick or salty. I'm always a fan of saucy noodles.

Since this place is not too far from where I live, I will happily make more visits in the future.